Creamy Coleslaw
This creamy coleslaw recipe combines crisp cabbage and carrots with a tangy, velvety dressing. It's a quick and versatile side dish that complements barbecues, sandwiches, and more, delivering a perfect balance of crunch and flavor.
Equipment
- Large mixing bowl:
- Medium Bowl
- Whisk
- Cutting board
- Chef’s knife
- Box Grater Or Food Processor
- Measuring cups and spoons
- Spatula or spoon:
- Airtight Container Or Plastic Wrap
- Salad Spinner Optional
Ingredients
- 1 Small Head Of Green Cabbage, Shredded (About 6 Cups)
- 1 Cup Finely Shredded Carrots
- 1/4 Cup Finely Chopped Red Onion (Optional)
- 3/4 Cup Mayonnaise
- 2 Tbsp Sour Cream
- 1 Tbsp Dijon Mustard
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Granulated Sugar (Or To Taste)
- 1/2 Tsp Salt
- 1/4 Tsp Freshly Ground Black Pepper
Instructions
Prepare The Vegetables:
- In a large mixing bowl, combine the shredded cabbage, carrots, and red onion (if using). Toss to mix evenly.
Make The Dressing:
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
Combine:
- Pour the dressing over the shredded vegetables. Toss thoroughly to coat all the vegetables with the dressing.
Chill (Optional):
- For best results, cover and refrigerate the coleslaw for at least 1 hour to allow the flavors to meld together.
Serve:
- Stir the coleslaw before serving, and adjust the seasoning with additional salt, pepper, or sugar if needed. Serve cold.
Notes
Tips:
- You can substitute green cabbage with a mix of red and green cabbage for added color.
- For a tangier flavor, increase the vinegar slightly or add a squeeze of lemon juice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.